Method:
1. Pre-heat the oven to 180C/350F/Gas 4
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep
3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water
4. Lightly whisk the eggs and extra yolk together in a large bowl
5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly
6. Now add the pumpkin pureé, still whisking to combine everything thoroughly
7. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre
8. Remove it from the oven and place the tin on a wire cooling rack

Method:
Wash and thoroughly dry the apples, and stick a wooden skewer through the stem end. Slowly heat the caramel sweets with the water in a double boiler (or in the microwave) until melted and smooth. Dip the apples in the toffee and swirl until completely coated. Lay on greaseproof paper or stand upright in a flower holder then place in the fridge to harden.